Thursday, April 17, 2014

Peanut Butter & Chocolate Easter Egg Candies

You know what's really awesome? When you have a neighbor who has annual family traditions that include making homemade candies. You know what's even more awesome? When said neighbor shares her annual traditions with your family! It wasn't too long ago that we finished our scrumptious bag of Irish Potatoes (I'll have to blog that recipe next St. Patty's Day) this morning we are given yet another giant bag of treats- this time Peanut Butter Easter Eggs!! Thank you, Kathleen!! They were delicious (please notice "were"- they are gone- I have one son who hoarded half the bag- he's a peanut butter fiend)! Kathleen graciously shared her recipe with me so I can share with you! Make these this Easter for your family, friends and neighbors!! Who knows, they may become an annual tradition in your home.

*This recipe makes 120 - 180 Peanut Butter Easter Eggs, depending on how big or small you shape them. These eggs are meant to share!! If you desire fewer, cut the recipe in half.

2- 1 lb boxes confectioners sugar
2 sticks butter, room temperature/softened completely
1 8oz cream cheese, room temperature/softened completely
2 teaspoon vanilla extract
1 cup peanut butter  (you can add more for a deeper peanut-buttery taste)
3- 12oz bags of cocoa flavored candy melts (you can buy these at Michael's and Joann's)

Combine confectioner's sugar thru peanut butter in a standing mixer; mix until thoroughly combined.  Chill dough at least one hour before rolling into "eggs".  Put the "eggs" back in fridge for at least another hour. You may chill up to 24 hours.

Melt candy melts over a double boiler or in the microwave. If using a microwave, make sure you place the candy melts in a large microwave-safe bowl (alternatively, you may choose to melt in batches- for example, one bag at a time). Microwave on a low setting for one minute. Remove from microwave and give the candy melts a good stir. Return bowl to microwave for 30 seconds, then stir again. Repeat until candy melts are melted and smooth.  This step might require some patience....don't rush the melting process or you could burn your melts.

Dip chilled peanut butter "eggs" in the melted candy melts (a fork might come in handy here). Place the "eggs" on cookie sheets lined with wax paper to cool. Then transfer to the refrigerator till chocolate has set or "hardened". Once chocolate has set you may eat and enjoy! Consider bagging the eggs in a cute cellophane Easter bag with pastel-colored Hershey Kisses and a pretty ribbon. My neighbor gave these bagged yummy eggs out to all her children's teachers today. Such a fun idea! Thanks, Kathleen!

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